fried ravioli

Fried Ravioli

fried ravioli

Fried Ravioli

Toasted ravioli is breaded deep-fried ravioli, usually served as an appetizer. It was created and popularized in St. Louis, Missouri at two restaurants, Mama Campisi's and Charlie Gitto's. Both are located in an Italian-American neighborhood, "The Hill". Fried ravioli are coated in seasoned breadcrumbs, then fried to golden brown perfection. Toasted ravioli are a fun and unique appetizer that are easy to make! If you love Italian food, you’ll love these fried ravioli. They’re crispy, flavorful and delicious dipped in marinara sauce. A plate of fried ravioli topped with parmesan and parsley, and served with a side of marinara sauce. Toasted (Fried) ravioli is much easier than it appears. This tasty dish starts with cheese ravioli that are dredged in seasoned breadcrumbs. Once perfectly coated, they are then fried until golden brown to make the perfect unique appetizer.
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Total Time 30 minutes
Course Appetizer, Snack
Cuisine Italian
Servings 6 Servings


  • 1 lb Frozen Ravioli of any variety don't thaw
  • 2 Eggs
  • 1/4 cup Milk
  • 1/2 cup Freshly Grated Parm divided in half
  • 1 tsp Italian Seasoning
  • 1 Heaping Cup of Italian Breadcrumbs
  • Salt and Pepper to taste
  • Frying oil such as vegetable oil peanut oil, sunflower oil


  • Fill a large pot with water, add a generous pinch of salt, bring to a boil, add the ravioli, cook for 1 minute, drain well and place on a paper towel lined plate to soak up any excess water.
  • In a shallow bowl, whisk together well the eggs, milk, salt and pepper and 1/4 cup of the Parm, set aside.
  • In a separate shallow bowl, mix together the breadcrumbs, Parm, Italian seasoning and a pinch of salt, set that aside as well.
  • Add the oil into a large skillet, you want enough oil that it comes halfway up the sides of the skillet, and allow that to get nice and hot (you're looking for a temperature of about 350 degrees F).
  • Dip the ravioli in the egg mixture, then coat in the breadcrumbs and add to the sizzling oil, cook just for a minute or so on each side or until golden brown and crispy, and place on paper towel lined plates to soak up any excess oil.



We like the extra-large ravioli available in South San Francisco made with spinach and cheese but any variety will work. You can also make your own ravioli with a ravioli maker.
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